From Xinjiang Mutton Pilaf-chicken Pilaf

Name: From Xinjiang Mutton Pilaf-chicken Pilaf
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Rice; Some Light chicken; Some carrot; Some onion; Some pea; Some corn; Some Dried onions; Some Soy sauce; Some Oyster sauce; Some pepper powder; Some salt; Some Peanut oil

by Airbus

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Because my husband’s hometown and I are far apart from the north and the south, since we got married, to be honest, we have learned a lot from him, especially in terms of eating, becoming healthy and diverse.
He also gave me this chicken pilaf, because he is from Xinjiang and he doesn’t like the smell of mutton very much, so he changed Xinjiang’s mutton pilaf to chicken pilaf. Haha, I gave it to myself. Adding oil and vinegar to the favorite ingredients, it has become today's pilaf. "

From Xinjiang Mutton Pilaf-chicken Pilaf

1. Prepare the required materials: chicken is a quarter of the whole, you can choose any part; corn is broken into grains; peas can be bought and peeled, or you can buy them and peel them off by yourself. I bought them by myself Stripped, I feel so fresh. Dried shallots are dried onions, which are rarely used by northerners, but they are often used in the south. They are more fragrant for cooking.

From Xinjiang Mutton Pilaf-chicken Pilaf recipe

2. Cut carrots, onions, and shallots into cubes for later use.

3. Heat the pot, add a small amount of oil to sauté the shallots (not too much oil, because the chicken will get oily during the boiling process).

4. In addition to the rice, put all the ingredients and stir-fry together for a few minutes (the carrots and sausages used in the previous cooking, so I put them in together in order not to waste it)

5. Add appropriate amount of all seasonings and continue to fry.

6. Stir-fry for a few minutes, add boiling water, and cook for five minutes on high heat.

7. Wash the rice in an electric pot to remove the moisture, and pour in the freshly cooked chicken. (At this time, the water almost covers the ingredients. I like to eat softer rice. Put so much water. If it’s harder, Put less water in the rice cooker), mix the rice and chicken with a rice spoon, and then start to cook the rice automatically in the rice cooker as usual.